Mushroom, Kale & Pork Lasagne

By MiNDFOOD

Mushroom, Kale & Pork Lasagne

Mushroom, Kale & Pork Lasagne. This delicious, cheesy lasagne is layered with porcini mushrooms and kale for a flavoursome twist.

Serves 4-6

20g dried porcini mushrooms (button mushrooms fine to use as well)

1 tbsp olive oil

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

1 fennel bulb, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, crushed

750g pork mince

½ cup dry red wine

400g diced tomatoes

120g baby kale, coarsely chopped

12 pasta sheets

rocket and radicchio salad, to serve 

Cheese Sauce

60g butter

⅓ cup plain flour

4 cups milk

pinch ground nutmeg

250g mascarpone

1 cup pecorino, finely grated

Pour 1 cup boiling water over mushrooms, set aside for 15 minutes. Heat oil in a frying pan over medium heat. Add onion, carrot, fennel and celery. Cook, stirring, for 5 minutes. Add garlic, cook for 1 minute. Add mince, cook for 5 minutes. Add wine, bring to the boil. Add mushrooms, their liquid and tomatoes. Cook over low heat, stirring occasionally, for 30 minutes. Set aside.

Cook kale in a frying pan over high heat until kale wilts. Remove from heat.

Preheat oven to 180°C. To make cheese sauce, melt butter in a saucepan until foaming. Add flour. Cook, stirring, for 1-2 minutes. Remove from heat. Whisk in milk and nutmeg. Place over medium heat. Cook, stirring, for 5 minutes or until sauce boils. Remove from heat. Add mascarpone and ½ the pecorino. Combine.

Brush an ovenproof dish with oil. Spread ¼ cheese sauce over base. Top with 1/3 of lasagna sheets, 1/3 of mince, kale and cheese sauce. Repeat with remaining ingredients. Sprinkle with remaining pecorino. Bake for 30 minutes. Serve with salad.

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